How to cook borscht quickly: a recipe in a slow cooker

Usually, it takes a lot of time to make authentic Ukrainian borsch. After all, for the broth to be rich, the meat needs to be cooked well. You also need to fry it, which requires a lot of vegetables. That's why you should use a slow cooker.

The idea of cooking rich borscht in a slow cooker was published on the Instagram page of food blogger Roksolana Herasymiv (roksolana.harasymiv).

Ingredients:

• onion – 1/2 pc
• medium carrot – 1 pc
• small cabbage – 1/2 pc
• potatoes – 3-4 pcs

• meat (I have veal) – 150 g
• beets – 2-3 pcs
• spices garlic, suneli hops, pepper
• Ghee oil
• lemon juice

Method of preparation:

1. Cut the onion into half rings, grate the carrots on a coarse grater, chop the cabbage finely, cut the meat into pieces, and dice the potatoes.

2. Turn on the slow cooker in the "frying" mode, cook onions in Ghee, and add carrots after 2 minutes. When the vegetables are stewed, add the pieces of meat, and spices and fry everything together, turning the meat over.

3. When the meat is fried on all sides, add diced potatoes, cabbage, and hot water in a ratio of 1:1 or 1:2, depending on whether you like your borscht thinner or thicker.

4. Turn on the "soup" mode, and close the multicooker lid. Boil the beets.

5. Grate the beetroot on a coarse grater, pour a few drops of lemon juice to make the borscht an appetizing red color, and add the vegetable to the borscht 2-3 minutes before the end of the cooking time.

6. Serve with sour cream.